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ZWILLING Diplôme 8-inch Chef's knife

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175.00 $139.99
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YOU SAVE: -20%
175.00 $139.99
ZWILLING Diplome 8-inch Chef's knife is rated 5.0 out of 5 by 2.
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Description

With the chef’s knife from the ZWILLING Diplôme series, you’ll cut meat, fish, vegetables and all other ingredients for your meals like a pro. With the development of this series, ZWILLING was consulted by the top chefs of the “Le Cordon Bleu” cooking school. The result was a knife series that, thanks to its materials and special processing, is also suited for use in restaurants. ZWILLING uses FC61 steel for this knife series, which is characterised by great hardness. As such, it also withstands high strain. The blade cutting edge is inspired by Japanese knives. Thus this knife, with a 20 cm long blade, has a Honbazuke cutting edge. Blade and handle are seamlessly connected with one another. By means of this, the knife satisfies all hygiene requirements and is simple to clean after use. Cooking is child’s play with the exceptionally sharp ZWILLING chef’s knife because, thanks to its small grinding angle of 20°, this knife even slides effortlessly through slightly harder foods. It is also very well-suited for chopping herbs. Therefore, with its 20 cm long blade, the high-quality ZWILLING chef’s knife is ideal for creative cooking, and when you love surprising your loved ones with new delicacies time and again.
  • The blade is made of professional FC61 special steel, hardened to approx. 61 Rockwell.
  • Authentic Japanese blade profile
  • The double-sided honed blade with an ultra-sharp Honbazuke cutting edge ensures particular sharpness
  • Ergonomically-designed handle made of plastic, in three-rivet design, for fatigue-proof and safe work with the knife
  • Symmetrical cutting edge for right and left handed use
  • Honbazuke honed edge for exceptional sharpness
  • Made in Seki, Japan

Specifications

  • Item no. 54201-211
Characteristics
  • Color: no-color
  • Country of origin: Japan
  • Substance: FC61
  • Type of handle: exposed tang
  • Type of edge: Fine Edge
  • Edge finishing: Honbazuke edge
  • Manufacturing method: welded
  • Blade hardness (HRC): 59-61 HRC
Measurements
  • Net weight: 0.45 lbs
  • Length of product: 13.15 in
  • Width of product: 0.87 in
  • Height of product: 1.85 in
  • Blade length: 7.87 in
ZWILLING Diplôme 8-inch Chef's knife
$175.00 $139.99
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ZWILLING Diplome 8-inch Chef's knife is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from excellent BEST OF BOTH WORLDS This 8" chefs knife is a multi purpose knife . Super sharp, durable and well balanced. I use this knife for most of my kitchen prep. Great feel and weight- Easy to work with. Asian styling and German steel make this a best in class blade. I like the curved bolster for complete use and sharpening of the blade. The classic three riveted handle is comfortable to hold. A fabulous knife.
Date published: 2020-05-31
Rated 5 out of 5 by from A Hybrid Knife! The Zwilling Diplome is made in Japan but is still a German-engineered knife. While it may look like the Miyabi Evolution blade, it slightly has a different handle. The handle is ergonomically designed to make knifework easy on the hand and wrist muscles. The blade boasts an authentic Japanese blade profile made of an impressive FC61 special steel, hardened to approximately 61 Rockwell. It offers exceptional durability, cutting edge retention, and corrosion resistance. The smokey satin-finish effects on the blade creates barrier between the food and the steel, preventing food from sticking. This knife has many purposes, just the right size for cutting and slicing large food. This 8" Chef knife is very sharp knife excellent for cutting and slicing roasts meat, as well as vegetables, fruits and herbs. Its versatility makes a must-have knife in every kitchen, a go-to knife, a scalpel-like sharpness, precision with a comfortable handle.I personally recommend handwashing this beautiful knife keeping in pristine condition and sharpness.
Date published: 2020-05-12
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what's its cutting angle?

Asked by: 121davis
The blade angle is 15° on each side.
Answered by: ZWILLING
Date published: 2018-06-20
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